Fegatto Ala Veneziana

Fegato alla Veneziana, or Venetian‑style liver, constitutes a canonical element of Venetian gastronomy. Tender calf’s liver, thinly sliced and first rinsed under cold water before being carefully patted dry, serves as the principal ingredient. Olive oil is warmed over moderate heat to receive sliced onions seasoned with salt; these are transformed, over several minutes, into a soft, golden‑brown mass whose gentle sweetness tempers the liver’s slightly metallic undertone. Once the onions attain their characteristic caramelization, butter and the liver slices are introduced, searing for one to two minutes per side until the exterior browns while the interior remains faintly pink. In some preparations, a measure of white wine is deglazed into the pan, and the onions are returned briefly to the skillet, enriching the sauce with subtle acidity. Traditionally, Fegato alla Veneziana is presented alongside polenta or a well‑crusted loaf of bread, framing the dish within its Venetian heritage. Variations may incorporate a dash of balsamic vinegar to heighten complexity, and, in circumstances where calf’s liver proves unavailable, chicken liver offers a suitable substitute, preserving the essence of this time‑honoured recipe.